Production of Dextrin from Cassava Starch

Please use this identifier to cite or link to this item: http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/10954

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DC Field	Value	Language
dc.contributor.author	Azeez, O. S.	-
dc.date.accessioned	2021-07-22T08:53:28Z	-
dc.date.available	2021-07-22T08:53:28Z	-
dc.date.issued	2005	-
dc.identifier.issn	ISSN 1583-0233	-
dc.identifier.uri	http://repository.futminna.edu.ng:8080/jspui/handle/123456789/10954	-
dc.description	International Journal	en_US
dc.description.abstract	This research work is aimed at producing dextrins from cassava starch and also to investigate the effects of acid concentration, roasting temperature and time on dextrin produced using 8 run screen experimental design before the preparation of adhesive. It was shown in the result that the best of white dextrin, yellow dextrin and British gum were obtained at concentration of acid of 0.3M, 0.3M and 0.23M and at roasting time of 30, 180 and 180 minutes and at roasting temperature of 600C, 900C and 1200C respectively. The best of white dextrin which had the highest solubility of 36.1 per cent was used to formulate the adhesive.	en_US
dc.language.iso	en	en_US
dc.publisher	Leonardo Journal of sciences (LJS), Academic Direct Publishing House	en_US
dc.relation.ispartofseries	;Vol. 4, Issue 7, page 9-16	-
dc.subject	Dextrin, cassava starch, White dextrin , Yellow dextrin, British gum	en_US
dc.title	Production of Dextrin from Cassava Starch	en_US
dc.type	Article	en_US
Appears in Collections:	Chemical Engineering

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